I'm exploring dry sake that I've never had before.
I was told it was a small brewery but it was delicious...I don't even remember what the gold medal was for 🤣 It's made with Fukunoka, Fukushima Prefecture's original rice for sake brewing ✨.
This is my favorite!
The taste of rice is also very deep
1819 2024/4
Aishuichi Special Junmai Sake
Freshly squeezed, unfiltered, raw sake
Aizu Yume-no-Kou 100 55
-0.3 1.4 Utsukushima Yume Yeast 16° 24/4 A+
Fukushima Aizuwakamatsu Yamaguchi
1800 3300
Slightly sweet, light and soft, it is easy to drink.
Warmed to lukewarm, it becomes smoother on the palate.
Almost empty in three days.
Hyakka, light and muddy
melon-nu. Marronnu. The sweetness is strong and slow. It's been a long time since I've had such an easy-to-understand melon. 85 points
Sweetness: 3.3
Acidity: 3
Dryness:2.4
Hinted aroma: 3.6
After a company party, I went to an after-party with a group of like-minded friends.
I read it wrong 😅. I read it wrong😅.
The cherry blossoms haven't bloomed yet in Fukushima, but the cherry blossom label is beautiful.
It is not too sweet and has a grape-like aroma. It is light and easy to drink. It has a slight bitterness and a light nigorigo taste.
Junmai Nama Nama Sake 🍶Zuisho✨Hatsu Shibori 😆.
Dry, maybe a little bit harsh. Bitter and bitter according to my wife. Good in the middle. Kusetsuyo geisha. Lightly transformed with chashu.
Aizu/Kitakata Ramen Aizuna @ Jyu Jujo 20240106
Sake made with Miyamanishiki and yeast that went to space and returned
From the fruity-sweet aroma
The aftertaste is clean, dry, and dry.
It smells a bit like kuromitsu soybean flour.
I thought it was a delicious and interesting sake!
I was attracted by the master's claim that he had just opened a rare sake, so I ordered it!
The sake was so fresh that it filled the glass with bubbles, and the rice flavor and sweetness spread out with a petit carbonation feeling.
Junmai Nama-shu Nama-shu 🍶Hatsu Shibori✨.
The "Yuku Sake Kuru Sake" party at Jizakeya Kodama. Comparison of new sake and aged sake 😆This is the third kind.
New sake (23/12) citrusy and spicy 🍊 refreshing but also umami 👍.
Aged Sake (13/12) 10 years old 😳So calm. It has a sweetness that I didn't feel in the new sake. A little bit of caramelized taste like Daruma Masamune. It is a sake that I want to drink slowly. When heated, it has a softness.
Chodama style hengen nabe with 6 different types of sake 😆 changed to duck nabe ✨.
Denya Gozei @ Otsuka Chodama Sake no Kai 20231223
Utsukushima Yume-Yeast returned to Fukushima after a 37-day stay in space as part of the "Space Mission 2021 for Tohoku Reconstruction.
This sake is made with this yeast. There is also a draft version, but on this day it was the fire-aged version.
It is a dry sake that makes you think of space. There is nothing special about the taste, but it is easy to drink.
Alcohol content: 15%.
Ingredients] Rice, rice malt
Miyamanishiki" produced in Fukushima Prefecture.
Polishing ratio: 60
Yeast】Space yeast, Utsukushima dream yeast
Sake meter: +5
Acidity] 1.0
Sakuraya Fukushima
Aizu's Aishuichi, Junmai-shu.
Cosy, but easy to drink and delicious.
It is a good sake.
Rice: 60% polished Aizu rice suitable for sake brewing
Strength: 15 degrees Celsius
Heat treatment: 2 times
Sakuraya Fukushima
山口県の東南部に位置する周南市は、出張族の集まる港町。そのため、夜になると多くの居酒屋が営業しています。そんなSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
東京・新橋で山口県の日本酒や食事をメインに提供する「お宝処なかむら」が、クラウドファンディングサイト「MakuSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
旭酒造株式会社(山口県岩国市)は、「獺祭」の発酵技術から生まれた「新生甘酒」を9月1日(火)に発売しました。SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
